Drizzled with olive oil and seasoned with salt and pepper, these Flame-Licked Fingerling Potatoes aren’t your ordinary French fries. Make the delicious Romesco sauce and you’ll never serve plain ketchup again. Flamed-Licked Fingerling Potatoes Recipe With Romesco Sauce is excerpted from The Gardener & the Grill (Running Press, 2012). The Gardener & the Grill, by Karen Adler and Judith Fertig, offers recipes that feature freshly harvested vegetables grilled to perfection alongside savory meats and plump grilled fruits. Take your next dinner party to the patio with garden-fresh goodness to grill, smoke, plank and roast to perfection!
When you have grill-roasted red bell peppers on hand , you can make the flavorful Spanish-style Romesco sauce, which tastes best when made a day or two ahead so the flavors blend together. Then when you grill the potato fingerlings, you’ve got a quick and delicious appetizer. If you like, grill fresh fish fillets at the same time, and you have a whole meal.
Flame-Licked Fingerling Potatoes Recipe With Romesco Sauce makes 8 servings
2 pounds fingerling potatoes
Olive oil, for drizzling
Kosher salt and freshly ground pepper to taste
1 recipe Romesco Sauce
Prepare a hot fire in your grill.
Drizzle the fingerling potatoes with olive oil and season with salt and pepper.
Grill the potato fingerlings in a perforated grill basket or an aluminum pan with holes in it. Place over the hot fire and close the grill lid. After about 3 or 4 minutes, open the grill and toss the potatoes. Clove the lid again and repeat the tossing in about another 3 or 4 minutes. Cook until the potatoes are tender when pierced with a fork.
Serve the grilled fingerling potatoes on a platter with a bowl of the Romesco sauce set in the middle for dipping.
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Photo by Steve Legato
This excerpt has been reprinted with permission from The Gardener & the Grill, published by Running Press, 2012.
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